Friday, April 15, 2011

Water (1/2 can minus 2Tb to be mixed with cornstarch)(Use the can that milk can in)

1 cup sugar

2 Tb. Cornstarch (mix with water above)

Lightly grease a 9 x 13 inch baking dish. Line the 18 rolls (3 across and 6 down), set aside to let rise according to package directions.

In sauce pan, add the coconut milk, water and sugar. In a small bowl mix cornstarch with 2 Tb of cold water until all the clumps are gone, set aside. Bring the coconut sauce to a boil, add the cornstarch mixture. Simmer for about 3 minutes (sauce will thicken a little), then remove sauce from heat.

Bake rolls 350 degrees. After 10 minutes take rolls out of oven and pour the coconut sauce over the rolls till ½ to ¾ of each bun is covered in sauce. Place the rolls back in the oven and continue baking the rolls with sauce until the tops of the rolls are golden brown.

Remove pan and allow a few minutes to cool. Serve warm.

Left over sauce can be used to smother rolls when served individually or just make a second pan of pani popo.

MalasadasAmalie Monlux

1 pkg. Fleishman’s rapid rise yeast

1 tsp. sugar

¼ c. warm water

3 c. flour

¼ c. sugar

¼ c. melted butter

3 eggs

½ c. water

Vegetable oil for frying

1/8 tsp. nutmeg

Mix together Fleischman rapid rise yeast with melted butter, condensed milk and water (120-130 degrees), 3 beaten eggs at room temp., half of the flour.Mix well.
Let it sit for 10 minutes. Add the rest of the flour, mix well. Let rise for an hour in a warm draft free area. Or until double in size. Heat vegetable oil to 375. Make 2 to 3 inch balls of Malasadas dough. Cook in oil for about 6 minutes or until golden brown and cook through. Set on paper towel to cool just a little. Roll in sugar or shake in a bad with ½ c sugar.Ready to eat.